Funfetti Cookie Topped Cheesecake - Colorful & Delicious

Funfetti Cookie Topped Cheesecake is a fun, colorful, and delicious dessert that’s perfect for celebrations and parties! This cheesecake starts with a buttery graham cracker crust, followed by a smooth and creamy cheesecake filling studded with rainbow sprinkles. The topping, made from whipped cream, extra sprinkles, and mini cookies, adds a playful and festive touch. Whether you’re serving this cheesecake at a birthday party, holiday gathering, or any special occasion, it’s sure to impress. Drizzled with sweet icing for a final flourish, this cheesecake is as fun to make as it is to eat!

INGREDIENTS

• 2 cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar
• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ¼ cup sour cream
• 4 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional)
• ¼ cup funfetti or rainbow sprinkles
• 1 cup whipped cream
• Extra sprinkles
• Mini cookies (store-bought or homemade)
• Icing drizzle (1 cup powdered sugar + 2 tbsp milk)

INSTRUCTIONS

Step 1:

Preheat Oven: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

Step 2:

Make the Crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan to form the crust.

Step 3:

Make the Filling: Beat softened cream cheese until smooth. Add sugar, sour cream, vanilla, and lemon juice, mixing until combined. Add eggs one at a time, mixing well after each addition. Gently fold in the sprinkles to prevent color bleeding.

Step 4:

Pour the batter over the crust and bake for 50-60 minutes until set. Turn off the oven, crack the door open, and allow the cheesecake to cool for 1 hour. Refrigerate for at least 4 hours or overnight for the best texture.

Step 5:

Assemble the Topping: Once the cheesecake has chilled, spread whipped cream on top, scatter sprinkles, and arrange mini cookies.

Step 6:

Drizzle with icing made from powdered sugar and milk for a final touch.

Serving and Storage Tips

• Store the cheesecake in the fridge for up to 5 days. If making ahead, wait to add the whipped cream and cookies until just before serving to keep them fresh.
• To make slicing easier, use a knife dipped in hot water and wipe it clean between each cut.

Helpful Notes

• Gently fold the sprinkles into the batter to prevent them from bleeding into the cheesecake. Use funfetti-style or rainbow sprinkles for the best results.
• For extra fun, try using mini chocolate chip cookies or sugar cookies for the topping!

Tips from Well-Known Chefs

• If you want a richer cheesecake, substitute sour cream with heavy cream for a creamier texture.

FAQs

Can I use a different crust?

Yes, you can use an Oreo or shortbread cookie crust for a different flavor. Simply replace the graham crackers with your cookie of choice!

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake 1-2 days ahead of time. Just wait to add the whipped cream, cookies, and icing until just before serving.

How do I prevent cracks in the cheesecake?

Let the cheesecake cool gradually in the oven with the door cracked open to prevent cracking. Also, avoid over-mixing the batter.

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Conclusion

Funfetti Cookie Topped Cheesecake is the perfect combination of creamy cheesecake, colorful sprinkles, mini cookies, and a sweet icing drizzle. Ideal for parties and celebrations!